Gas cooker



Aug- 27, 1929. J. HEUSSLER .E-i' AL GAS comma Filed May 26, 1928 Patented Aug. 27, 192 9.

UNITED STA JOSELF HEUSSLER AND ANTCN BRAUNE, OF VIENNA, AUSTRIA.

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Applicationfiled May 26, 1928, Serial No. 280,828, and in Austria. April 22, 1927.

Gas cookers are alreadyv known which have single or a plurality of adjacently disposed cooking plates with cooking holes covcred by means of rings and which are heated from a source of heat outside the limits of said holes;

In the known gas cookers this source of heat consists of a straight row of gas burners arranged parallel to one side of the cooker, but although said burners heat the stove plate, they do not allow the flame to be intensively concentrated underneath the holes, that is to say at'the precise spot where a rapid heating should take place.

According to this invention, this drawback is removed by the fact that the source of heat located outside the limits of the cooking hole consists of agroup of single burners partially surrounding the cooking hole and having convergent nozzles.

A typical embodiment of such a gas cooker especially suitable for hotels, restaurants and large ln'tchens, is illustrated in the annexed drawings, 7

Fig. 1 being a vertical section along the line A-B of Fig. 3;

Fig. 2 .a section along the line CD of Fig. 1, and

Fig. 3 a plan.

The cooker has, in known manner, a plurality of removable cooking plates a which maybe-located side by side or one behind another, as required to form a closed top, and each plate being provided with a cook ing hole adapted to be closed 'by means of rings 7), each hole being adapted to be used independently of the others. Underneath each plate a is the heating space a which is bounded at its lower surface by a readily replaceable insulating layer d and opens, underneath a fire bridge 6, into a common flue f leading to the chimney. Underneath the insulating layer d, which is made oi highly refractory material such as firebrick or the like, is a second layer 9 of a material which is a very poor conductor of heat. The burners it have convergent nozzles and are disposed outside the limits of the cooking hole or ring -b to which they are allotted, in groups of two or three single burners, so that they cannot become clogged or fouled by any food which may boil over. Their mixing tubes are led through passages, provided with liner tubes 71, formed in the insulating layers 01 and g in such'a way as to is placed over the open hole. The wide, fanleave'between them andthe tubes a an annular space is for the passage of the additional air required for the burners, said air entering in .the direction of the arrow in ig. 1 through a pocket or flue m underneath the insulating layer 9. This air is raised to a high temperature by the tubes and reaches the heating gases, at the same time cooling the mixing tubes, so that the flames cannot backfire as the result of the burner becoming overheated.

To start boiling, in the case of large cooking vessels, the entire set of burners is employed and then, for further boiling, two or three burners (as may be required) can be extinguished by closing the corresponding supply pipes 10 or 0.

When it is desired to heat quickly, the rings bare taken out and the cooking vessel like, upwardly directed flames, which combine to form a single wall of flame under the plate a 1 (indicated by broken lines in Fig. 2), spread over the entire surface of the bottom of the vessel in a uniform manner, so that the foodstuffs are uniformly warmed and cannot burn against the surfaces of the vessel. In order to continue the boiling, the vessels can be moved on the plate to a suitable distance from the hole, since the flow of hot gases or combustion warms the plate considerably all over. At the end of the cooking plate, the gases of combustionwhich may, if desired, be utilized to best advantage for heating roastingand bake-ovens, boilers and the like--are led away through the flue f into the chimney. The insulating layer 03 also imparts its heat to the cooking plate after the burners have been turned 011', so that food can be kept warm for a long time without any further consumption of gas. Accordingly, on each plate the contents of a'pan can be caused to boil, several pans kept on the boil, and several kept warm at the temperature re- 10o quired for the food. Since, notwithstanding this, only one burner has to be looked"ai'ter,

it can be given the necessary attention even at the busiest times.

burners partly surrounding each hole, said burners having convergent nozzles to provide a sin le'wall of flame concentrated beneath the ole in a plate.

2. A closed top cooking range comprising a plurality of cooking plates forming the closed top, each plate having a cooking hole near one end, burner tubes partly surround.- ing the hole and having nozzles converging toward one another and directing flame toward the other end of the plate to produce a sheet of flame beneath the hole, an insulating layer beneath and spaced from the top, a re bridge at the other end of the plate, said layer having openings through it larger than the burner tubes which pass therethrough, and a flue directing air to said I openings. i

3. A closed top cooking range comprising a removable cooking plate forming the range top and having a cooking hole near one end, readily replaceable insulation below and spaced from said plate and having burner tube passages projecting therethrough, burner tubes projecting through and smaller than said passages, nozzles for the burner tubes partly surrounding the hole and directed to converge to form a sheet of flame beneath the top and through the space- JOS. HEUss'LnR; ANT. BRAUNE. 

